tasty

Rabo Encendido ( Oxtail Stew )

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Rule # 1 :

All food and drink consumed in the company of dear friend’s tastes infinitely better 🙂

Bon Appetit ! Life is Good !
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Click here for Ox Tail Recipe (Add Mushrooms as option)
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Chacha, Dieter, Bella & Rabo Encendido

: Rabo Encendido Mise En Place

: In Progress

: In Progress

: Rabo Encendido

: fusilli (corkscrew pasta)

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Asian Inspired Fiery Lamb With Egg Noodles And Vegetables

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This is comfort food at it’s finest.
What quick, easy and affordable food can be more comforting than spicy, juicy noodles with ground meat of any type, vegetables of any sort, seasoned to that just slightly burning mouthfeel that feel’s oh so good and satisfying after your taste buds have adjusted to the heat after the first few bites.
Tonight I have used lamb, egg noodles , cabbage, peppers, onions and scallions, but you could use any protein, such as pork, beef, chicken, shrimp, scallops. You could also substitute the egg noodles with any other type of pasta, as well as use the vegetables of your choice/ availability. This is such a versatile dish that only your fantasy limits your choice of ingredients.
Experiment for a bit and you will arrive at your very own favorite version of this dish 🙂

Bon Appetit ! Life is Good !

Fiery Lamb With Noodles And Vegetables

Saute Fine diced Onions, Garlic Paste And Grated Ginger

Add Lamb, Saute Until All Lumps Are Broken Up

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning, A Bit Of Corn Starch Slurry And Chicken Stock. Simmer until Meat Is Tender

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning and Chicken Stock. Simmer until Meat Is Tender

Add vegetables And A Bit Of Corn Starch Slurry , Simmer For One Minute

Boil Egg Noodles, Drain, Mix With Sesame Oil

Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

Fiery Lamb With Noodles And Vegetables

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Malay-Inspired Shrimp & Salad

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Last night’s light dinner had most of the ingredient’s of a typical satay dinner – shrimp, cucumbers, onions, garlic, peanut sauce and chili. I did not attempt to go “authentic”, but rather enjoy great food with as little fuss as possible. The whole thing did not take more than fifteen minutes to prepare, but it tasted like a million bucks and reminded me of the sometimes simple, but alway’s wonderful meals my friend’s and I had so many times, so many years ago in Malaysia, Singapore, Indonesia, Thailand, the Philippines and other places in South East Asia and the Pacific / South Pacific. Sometimes, when I have a meal like this and I am in the mood and have the time to reflect, it connect’s me vividly to people, times and places in my distant past 🙂
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Bon Appetit ! Life is Good !
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The Good Stuff 🙂

Mise En Place

Season Shrimp With Granulated Garlic, Kosher Salt And Ground Chili, Saute Or Grill

Dice Onion, Tomato, Cucumber, Slice Scallions. Dress With White Balsamic Vinegar, Oil, Salt , Chili and Roasted Garlic Puree.

Sprinkle Salad With Salted Cashew Nuts

Serve Shrimp Over Salad, Accompany With Lime, Peanut Sauce And Sweet Chili Sauce

Malay-Inspired Shrimp & Salad

The Good Stuff 🙂

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Entrecôte Au Poivre (Classic French Pepper Steak)

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When was the last time you have seen a classic steak au poivre on a restaurant menu outside of Europe?
The best you can usually find elsewhere is it’s poor cousin, a steak covered in green peppercorn sauce (Entrecote Au Poivre Vert).
While this can be excellent, it’s flavor and texture is far removed from a steak covered in freshly crushed black pepper and sauteed, then served in a sauce build from it’s very own pan drippings and some other goodies.
Last night I served this with my “special” fries. What makes them “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold peanut oil ( or better yet, duck or goose fat if available) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. I season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt gives me the taste and crunchiness associated with sea salt.

Bon Appetit ! Life Is Good !
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Entrecôte Au Poivre

Hans’ “Special” Fries

: Rib Eye, Red Wine Jus, Cream, Whole Black Pepper CornSea Salt, Cognac

: 40 Oz Beauty

: Saute To Your Preferred Doneness

: Remove Steak, Set Aside. Deglaze With Cognac (Be Careful Of The Flare-Up !!!), Add cream And Reduce. Add Jus, Reduce To “Nape” Texture

: Pepper Steak

: Entrecôte Au Poivre

: Pepper Steak

: Hans’ “Special” Fries

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Frisée Salad With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

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A light lunch will leave room for a big dinner to come later in the day 🙂

Frisée With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

Frisée Salad With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

Sour Dough Bread, Sauteed In Garlic & Herb Butter

Frisée Salad With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

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Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

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Tonight, my culinary enthusiasm was a bit limited by my lack of sleep last night.
( I went to sleep early at 11.30 pm, but Bella thought 2.30 am was a good time to get up, so she pestered me until I gave in and took her for a walk at 2.45 am.
Since I had my alarm set for 3.30 am ( busy 1st day of school ), there was no point of going back to bed afterwards.
So, when I got home at 4.00pm, a quick and easy pizza had to make do for dinner.
( However, quick and easy should not mean crappy ! )
This little gem was far from crappy, on the contrary, I thought it was pretty awesome.
Quick, easy,crispy, tasty, juicy, delicious 🙂
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Bon Appetit ! Life is Good !
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Click here for Pizza Dough Recipe

Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

: Saute Mushroom In Olive Oil, Season With Garlic Paste, Salt And Pepper

: Top Pizza With Mushrooms , Tomato And Gorgonzola, Sprinkle With Grated Gruyere, Bake

: Toss Arugula With Vinaigrette, Sprinkle Over Pizza

: Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

: Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

: Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup

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Ingredient’s :
Green lip mussels, frozen, on the half shell
Lai fen rice sticks, cooked, tossed with sesame oil
Rapini, blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato, chopped
Onion, julienned
Chilis, julienned
Scallions, sliced
Almonds, slivered
Limes, juiced
Curry powder,
Turmeric,
Garlic, paste
Ginger, grated
Fish sauce,
Red curry paste, canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil, to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (be careful with the fermented fish sauce, check HERE first). To serve, top with cilantro.
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Stew Of Split Pork Hock’s, Green Peas & Potatoes

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Last night’s late dinner was one of these “hate it or love it” dishes.
Obviously, I love my specialty cut’s and offal, realising that not everybody shares this love. On the other hand, For the folks who do love this stuff, there is never enough of it to find, neither in the supermarket, nor in the majority of restaurants. ( Sadly, most cooks these days lack the knowledge, experience and passion to prepare these dishes). So, for the benefit of my fellow offal and specialty cut’s lover’s, here is one of my more simple but, nevertheless, very satisfying concoctions.

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Bon Appetit ! Life is Good !

Stew Of Split Pork Hock, Split Green Peas & Potatoes

Simmer Split Hock’s In Salted Water

Add Onion, Garlic & Bay Leaf

After 90 Minutes, Add Slit Peas. Simmer until Hock's & Peas Are Tender

After 90 Minutes, Add Split Peas. Simmer Until Hock’s & Peas Are Tender

Remove Ans Discard Hock's & Bay Leaf, Add some Grated Asiago, Blend Soup Until Smooth

Remove And Discard Bay Leaf’s, Remove & Reserve Hock’s. Add Some Heavy Cream & Grated Asiago Cheese, Blend Soup With A stick Blender Until Smooth

Add Small Cooked Potatoes & Return Hock’s To Pot. Adjust Seasoning If Necessary

To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion

Stew Of Split Pork Hock’s, Split Green Peas & Potatoes

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Canapés

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Tv snacks at 4.00 pm.
Seafood & artichoke – canapés, iced tea and “The Great Gatsby” on the screen.
Toasted bread, garlic & herb butter, “Iberia” octopus, “Iberia” marinated mussels,
“Vigo” artichokes, “Vigo anchovies with capers and “Beach Cliff” spicy sardines.
– Sometimes, a simple sandwich just won’t do 🙂
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Bon Appetit ! Life is Good !
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Canapés

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: Canapés

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Angel Burger

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If mc donald would serve this thing, I would be there twice a week.What a difference to the usual boring, crappy patty in a bun. This one was spicy, crunchy, tasty, exciting. It combines some of my favorite ingredients, all in one bite :
Noodle pillow, brie cheese, hoisin sauce, spicy italian sausage, vine ripened tomatoes, sriracha sauce and sauteed cabbage and onions seasoned with soy, garlic and ginger.
Now, if this sounds like a hodgepodge to you, you are absolutely right, but it is a hodgpodge where everything comes together just fine and forms a harmonious entity which is just wonderful in its complexity of texture and taste 🙂
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Bon Appetit ! Life is Good !
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Angel Burger

: Mise En Place Angel Burger

: Saute Onions In Butter

: Add sliced Cabbage

: Season With Soy, Ginger, Garlic & Sriracha

: Saute Angel Hair

: Noodle Pillow

: Hoisin Sauce

: Vine Ripened Tomatoes

: Italian Sausage Burger

: Brie Cheese

: Top With Cabbage / Onion

: Top With Another Noodle Pillow & Scallions

: Angel Burger

: Angel Burger

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